Jun 23, 2002 4 min read

Louisiana Sweet Potatoes Sweet potatoes should not be refrigerated unless cooked. Store at 55 F to 65 F.

U.S. Farm-Raised Catfish

– Ask for U.S. Farm-Raised Catfish to ensure a consistently mild-tasting, high-quality fish.

– Seasonings and spices absorb easily, so marinating 15 minutes to an hour is enough time to add flavor.

– Oil the grilling surface to avoid sticking.

– Flip catfish only once, as excess handling may cause the fish to flake apart.

– Hinged grill baskets or fish baskets can help hold fish in place.

– For catfish fillets, cook at high heat 4 to 5 minutes on each side per inch of thickness.

– As a general rule, fish is done when the flesh turns opaque and begins to flake when tested with a fork.

For more information and recipes featuring U.S. Farm-Raised Catfish, visit www.catfishinstitute.com.

PECAN GLAZED CATFISH WITH MASHED SWEET

POTATOES

2 pounds U.S. Farm-Raised Catfish fillets

Salt and pepper to taste

1/4 cup coffee-flavored liqueur

2 tablespoons margarine

1/3 cup brown sugar

1/4 cup chopped pecans

Mashed Sweet Potatoes (recipe follows)

Salt and pepper catfish fillets to taste. Place catfish on grill coated with nonstick cooking spray. Grill about 4 to 5 minutes on each side, until fish flakes easily when tested with fork. In a small saucepan, heat liqueur, margarine and brown sugar. Toast pecans in separate pan. Drizzle glaze over fillets and Mashed Sweet Potatoes; sprinkle catfish with toasted pecans before serving.

MASHED SWEET POTATOES

4 cups mashed sweet potatoes (about 3 pounds or two 32-ounce cans sweet potatoes)

2 tablespoons brown sugar

2 tablespoons margarine

1/4 cup evaporated skimmed milk

In mixing bowl, beat together sweet potatoes, brown sugar, margarine and milk until creamy. Transfer to baking dish and bake 15 minutes or until thoroughly heated.

Serves 6 to 8

Nutritional Analysis: 623 calories; 23 g protein; 56 g carbohydrates; 4 g fiber; 28 g fat; 91 mg cholesterol; 750 mg sodium

GRILLED CATFISH AND

YAM KABOBS

3 tablespoons orange juice

2 tablespoons honey

1 tablespoon margarine, melted

1 1/2 pounds U.S. Farm-Raised Catfish fillets, cut into pieces

1 1/2 sweet potatoes, peeled and sliced into circles

1/2 pound portabella mushrooms cut into fourths

1 red onion, cut into eighths

Additional vegetables optional

In medium bowl, mix together orange juice, honey and margarine. Add catfish, sweet potatoes, mushrooms and onions.

Marinate for 30 minutes. Skewer the marinated ingredients on metal skewers.

Grill about 15 minutes or until vegetables are tender when pierced with skewer and catfish is opaque in color. Serves 4 to 6

Nutritional Analysis: 248 calories; 19 g protein; 19 g carbohydrates; 2 g fiber; 11 g fat; 53 mg cholesterol; 93 mg sodium

YAM AND CATFISH WRAPS

1 pound U.S. Farm-Raised Catfish fillets

Salt and pepper to taste

1 cup yams, peeled and shredded

1/2 cup chopped red onion

1 cup canned black beans, rinsed and drained

2 green onions, sliced

1/4 cup shelled sunflower seeds

2 tablespoons light Italian or Caesar dressing

1 teaspoon honey

6 flour tortillas, warmed to soften

Salt and pepper catfish and place on grill coated with cooking spray. Grill 4 to 5 minutes on each side until fish flakes easily when tested with fork.

Cut into 1-inch strips. Meanwhile, in skillet coated with nonstick cooking spray, sautee shredded yams over medium high heat about 5 minutes or until crisp. Transfer to bowl. In same skillet, sautee red onion until tender.

Add sauteed onion, black beans, green onions and sunflower seeds to shredded yams; mix well.

In small bowl, mix together dressing and honey; toss with yam mixture to coat.

Lay pieces of catfish in tortilla, top with yam mixture, fold and wrap. Serves 6

Nutritional Analysis: 492 calories; 26 g protein; 63 g carbohydrates; 9 g fiber; 15 g fat; 36 mg cholesterol; 397 mg sodium

Catfish Artichoke Dip

1 pound U.S. Farm-Raised Catfish fillets

1/2 teaspoon course ground black pepper

1/4 teaspoon salt

1 cup grated Parmesan cheese

1 cup light mayonnaise

1 14-ounce can artichokes, drained and quartered

3 cloves garlic, minced

Season both sides of catfish fillets with salt and pepper. Place fillets on grill lightly coated with oil. Grill 4 to 5 minutes on each side until fish flakes easily when tested with fork. Remove from grill; cool at least five minutes. Preheat oven to 400­F. Chop fish either using a food processor and pulsing several times or mashing in a bowl with a fork. In large bowl, mix together fish, cheese, mayonnaise, artichokes and garlic. Spoon mixture into an oven-safe casserole dish coated with nonstick cooking spray. Bake 20 minutes. Broil 5 additional minutes to brown top.

Serves 10

Nutritional Analysis: 187 calories; 13 g protein; 9 g carbohydrates; 2 g fiber; 11 g fat; 35 mg cholesterol; 426 mg sodium

(CUTLINE) Clockwise from upper left: Yam and Catfish Wraps, Grilled Catfish and Yam Kabobs, and Pecan